Widely available fresh or frozen. Sold in a variety of colours and shapes. The white variety is made from wheat-based dough, the yellow variety from egg-based dough. Generally the white wrappers are used for steamed or boiled dumplings, the yellow wrappers for boiled or fried wontons. Fresh wrappers can be kept for up to seven days in the refrigerator.
There is no good substitutes.

Cooking:
White: Cook in boiling water or steam filled wrappers for about 6 minutes; deep-fry until golden and crisp.
Yellow: Cook in boiling water for about 4 minutes; deep-fry until golden and crisp.

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